1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning them with salt and pepper. Cook for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant — be careful not to burn it, as Mama Lou always warned me!
4. Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan. Let it reduce slightly for about 2-3 minutes.
5. Slowly stir in the heavy cream and let it warm through, about 3-4 minutes, stirring occasionally.
6. Add the freshly grated Parmesan cheese gradually, stirring continuously until the sauce thickens and becomes silky smooth. If the sauce feels too thick, add a little reserved pasta water to reach your desired consistency.
7. Return the cooked chicken to the skillet, coating it in the sauce. Toss in the cooked pasta and mix everything together until well combined and heated through.
8. Season with additional salt, pepper, and crushed red pepper flakes if using. Garnish with chopped fresh parsley before serving.

One of my favorite memories is how Mama Lou would always tell me to taste as I go — adjusting seasoning was her secret to making every dish sing. I’ve carried that lesson into this recipe, and it really does make all the difference.